My husband and I love Thai food. Back when we lived in CA – there was a restaurant about 3 miles from our house called Spice of Thai that had some of the best Thai food either of us had ever eaten (dangerous for the waistline!).
It’s a little more difficult to find good Thai food on this coast, so I have been experimenting with making my own. This dish is one of my successes! And the best part – its made with all healthy fats and whole foods!
Thai Shrimp & Asparagus Curry
- 1 lb shrimp – peeled and deveined (I left the tails on, but I would take them off next time – it’s easier to do when the shrimp is raw)
- 2 heaping tsp Red Curry paste (I use Thai Kitchen brand – you could make your own but premade is less expensive and has quality ingredients)
- 2 TB water
- 1-2 TB coconut oil
- 3 cloves garlic, pressed or minced
- 1 inch fresh garlic, finely grated
- 1 lb asparagus – tough ends snapped and cut into 1 inch sections
- 1 can full fat coconut milk
- 1/4-1 tsp red pepper flakes (depending on spice preference – I used 1/2 tsp)
- 1/2 fresh lime
Mix curry paste and water together to form a thin paste – toss with shrimp.
Heat coconut oil in med-large pan (I used non-stick, an enameled dutch oven or possibly cast iron would work as well. Maybe stainless steel, I’ve never cooked with it). Add shrimp, garlic and ginger and cook for 3-4 minutes until shrimp is just opaque.
Add asparagus – cover and cook for 3 minutes. Add coconut milk and red pepper flakes- cover and cook for an additional 5 minutes until the coconut milk is bubbly and slightly reduced.
Remove from heat – squeeze lime juice over dish and serve with brown rice or alone for a lower carb/grain free option. I served it with brown rice that had been soaked overnight in water/whey and cooked with duck fat and chicken stock. Delicious!
I apologize for the lack of pictures – we ate it too fast to snap any!
This post is part of Real Food Wednesday